Wednesday, October 02, 2013

Well, I could crush a grape

Oh, hang on, I just did.  Well, seven and a half kilos of them actually.  They're now in a plastic bin fermenting quietly away for a week or so, still with all the skins and pulp in there.  This is the "must" apparently.  Must get used to using the proper names!

It turns out there's been a run on wine yeast, with a lot of wine being made after a good summer.  I couldn't get Burgundy yeast so am having to use high-alcohol port yeast.  High-alcohol?  Oh dear, how sad, never mind.